Rabbit roll
Description
The recipe won't take much time. You can serve rabbit roll either hot or chilled, accompanied by boiled potatoes, any pasta, or grains—it will suit any side dish and enhance it beautifully. For the filling, you can use not only rabbit liver but also chicken or turkey liver. You may use any dried mushrooms or fresh button mushrooms, though dried wild mushrooms give the dish a more pronounced aroma. Serve hot.
Instructions
- 1
Step 1
1. Remove all bones from the rabbit carcass, taking care not to damage the meat. Place the carcass on plastic wrap, lightly pound the meat, and season evenly with salt and pepper to taste.
- 2
Step 2
2. Soak the mushrooms in warm water for an hour; once they have swollen, squeeze out the water. Finely chop and sauté in vegetable oil.
- 3
Step 3
3. Rinse the liver, dry it with a paper towel, and remove all ducts and membranes. Sauté it in heated oil until half-cooked. Cut the slightly cooled liver into slices. Slice the pork belly (with fat) into thin strips.
- 4
Step 4
4. Mix the cooled fried mushrooms, liver, pork, and egg beaten with a fork, add salt to taste, and mix everything together.
- 5
Step 5
5. Place the bacon strips on the pounded rabbit meat, then add a layer of filling on top, spreading it evenly. Roll everything tightly into a roll using plastic wrap.
- 6
Step 6
6. Carefully place the resulting roll onto a greased baking sheet, seam side down. To prepare the glaze, mix honey with mustard in a small bowl. Brush the roll with the glaze.
- 7
Step 7
7. Bake at 220 degrees until done (1.5-2 hours). If you're afraid the roll might come apart during cooking, wrap it with cotton thread around the circumference and tie it tightly.